Lentil Pot Pie
A hearty vegetarian dish featuring tender lentils and flavorful vegetables baked under a flaky pie crust, perfect for comforting dinners. The rich broth and aromatic herbs create a satisfying, wholesome meal suitable for family gatherings or cozy nights in.
Ingredients
- 6 cups water ⓘ
- 2 packages G. Washington broth ⓘ
- 1 medium onion, diced
- 2 to 3 fresh carrots, cut French style ⓘ
- 2 stalks celery, diced ⓘ
- 3 to 4 uncooked potatoes, French style ⓘ
- 3 tablespoons flour ⓘ
- 2 cups cooked lentils ⓘ
- 1/2 teaspoon sage ⓘ
- 1/4 teaspoon parsley ⓘ
- 1 teaspoon salt ⓘ
- Pie crust topping ⓘ
Instructions
- Cook chopped vegetables in broth until tender.
- Brown the flour in a separate pan.
- Gradually add 1 cup of hot vegetable broth to the browned flour, stirring constantly to make a thick paste.
- Combine the thickened flour mixture with the cooked vegetables and broth, cooking until thickened.
- Add cooked lentils, sage, parsley, and salt to the vegetable mixture, stirring well.
- Pour the mixture into a pie dish and cover with pie crust.
- Bake at 350°F (175°C) until the crust is golden brown, about 30-40 minutes.
Tips & Substitutions
For a richer flavor, consider adding a splash of soy sauce or nutritional yeast to the lentil mixture. If you don't have fresh carrots, frozen ones work well too. You can also substitute the pie crust with a layer of mashed potatoes for a different texture. Experiment with spices like thyme or rosemary to enhance the dish. Pairing it with a light salad like Three-Bean Salad(Club Member: Jason Harvey) can balance the meal.
Serving Suggestions
Serve the lentil pot pie warm, garnished with fresh herbs for a pop of color. It pairs wonderfully with a side of steamed greens or a light salad. For a complete meal, consider serving it alongside crusty bread or a refreshing cucumber salad. This dish is also great for meal prep, making it a hearty option for busy weeknights.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the pot pie in the oven at 350°F (175°C) for about 20 minutes, or until warmed through. You can also microwave individual portions, but be sure to cover them to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil Pot Pie contains roughly 1381 calories, with 32g protein, 211g carbohydrates, and 45g fat. It is an excellent source of potassium (77% of the Daily Value), dietary fiber (68% of the Daily Value), and protein (65% of the Daily Value). It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe gluten-free?
Yes, you can easily adapt this recipe to be gluten-free. Use a gluten-free flour blend instead of regular flour for thickening. Additionally, confirm that your pie crust is gluten-free or make a crust from gluten-free ingredients like almond or coconut flour.
What can I use instead of lentils if I don't have any?
If you don't have lentils on hand, you can substitute with canned beans like chickpeas or black beans. Just rinse and drain them before adding them to the vegetable mixture. This will still provide a hearty texture and protein to the pot pie.
How can I make this recipe vegan?
This recipe is already mostly vegan, but ensure that your pie crust is dairy-free. You can also enhance the flavor by using vegetable broth instead of any meat-based broths. Additionally, consider adding more vegetables or nutritional yeast for extra depth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).